Chilli-ginger-shrimp Bowl

Preface:

1. Since I’ve been experimenting for a long time and after many failures now finally … ;-))) had a – for me – satisfactory success, I have included the hand-drawn Chinese noodles in this dish. The recipe for making it is listed separately as it would otherwise go beyond the scope and not everyone is interested in it. Otherwise you use the conventional, commercially available, Asian noodles from the discounter (glass, rice or egg noodles)

Prawns and marinade:

1. Remove the shell from the shrimp, cut about 1.5 mm into the upper curve and remove the intestine. Then rinse with cold water, dry a little. Cut the peeled ginger into slices and then roughly chop. Skin the garlic, roughly chop. Peel the onion. Cut about 30 g of this into small cubes, use the rest for the vegetables. Wash and dry the chillies, remove the stem, halve, core and cut into thin strips.
2. Put everything together with the prawns in a bowl, pour the oil over them, season with a little salt and pepper and mix well together. Seal the bowl with foil and let the prawns marinate in it for at least 2 hours. The longer the better.

Vegetables:

1. Peel the carrots and cut into thin slices. Peel the peppers with the asparagus peeler, remove the stem, halve, core and cut into bite-sized pieces (should add up to approx. 350 g). Clean the spring onion, cut into pieces approx. 1 cm in size (including the greens). Quarter the remaining onion from the marinade and pull the individual lamellas apart.

Preparation:

1. First cook the pasta according to the instructions on the packet. Remove the prawns from the marinade and fry them in a very large pan or – if available – in a very hot wok without adding any oil for a maximum of 1 – 2 minutes, i.e. immediately when they turn orange and slight traces of roasting are visible Take out of the pan / wok and store briefly on a plate.
2. Now put the complete marinade with all the garlic, ginger, onion and chilli pieces including oil in the pan / wok and sweat lightly. Shortly afterwards put all the vegetables on top and sweat briefly while stirring constantly. It all happens very quickly, because it shouldn’t be overcooked but should still be slightly firm to the bite. First deglaze with the broth, then with the coconut milk. Bring everything to a boil, add the cashew nuts, season with turmeric, coriander, salt, pepper, lime juice and zest and a pinch of sugar and season to taste. Put in the prawns, mix everything together well and get hot for about 2 minutes and only let it steep for a short time. Finally fold in the noodles and arrange everything in a “bowl”. Scatter a few cashew nuts on top for the look. Good Appetite!